NON-FATTY SOLIDS 



49 



The influence of the stage of lactation upon the various ratios 

 is shown in Table XXV, which is based on the results recorded 

 in Table XVII. 



Table XXV 



INFLUENCE OF STAGE OF LACTATION ON PROPORTIONS OF 

 CONSTITUENTS 



The above results show that the general tendency during 

 the period of lactation is for the proteid to increase with the 



proteid 



fat, though at a sUghtly higher rate. This increased 



fat 



ratio with increase of fat percentage, however, is not capable 

 of general application as the results show that the reverse is 

 the case when the increase in fat is due to the breed of the cow. 

 The lactose content being comparatively constant, its ratio to 

 that of the proteid is reduced with increase of percentage of 

 fat owing to the increased proteid content. The percentage 

 of fat in the total solids increases with the fat as the extra incre- 



